Crème Fraiche Mashed Potatoes
Author note: These mashed potatoes can be made-ahead two days before service. To reheat, place on stovetop with a splash or two of milk and a little butter. Heat on low, stirring occasionally. Be sure to purchase a boiling potato, my favorite is Yukon Gold. Do not use Russet. Lastly, make sure the butter is unsalted. If you choose to use salted butter use less salt to season the mashed potatoes.
8 cups Yukon Gold potatoes (about 5 large potatoes), diced
8 ounces crème fraiche
2-3 tablespoons heavy cream
8 tablespoons unsalted butter
zest of 1 lemon
1 3/4 teaspoons kosher salt
finely chopped fresh thyme, for topping (optional)
- Remove the crème fraiche from the fridge and set aside.
- Bring a large pan of water to boil. Place the potatoes into the water. Boil until soft and easily pierced with a fork, about 15 minutes.
- Drain the water from the potatoes and remove from the stovetop. Add the butter, salt and lemon zest to the potatoes. Stir well.
- Add the crème fraiche and heavy cream.
- With a potato masher, mash the potatoes until creamy and thick. Stir well, once the potatoes are mashed.
- Serve warm with chopped fresh thyme.